Homemade Beef Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
5-6 lbs Oxtails or soup bones2ea 6oz cans tomato paste1 Tblsp Minced garlic1 pinch cayenne pepper1 tbsp garlic powder2 cups claret wine or ruby port6 qts water1-1/2 cups celery, sliced, ¼” x 2”1-1/2 cups green peppers, sliced ¼” x 2”1-1/2 cups baby carrots, quartered lengthwise2 onions, sliced 2 inches long by ¼ inch wide2 onions, quartered12 garlic cloves, peeled, halved lengthwiseSeveral sprigs fresh thyme1 cup uncut fresh parsley2 tsp Salt1/3 cup pepper corns1 Dash cayenne pepper, ground1 Dash chipotle pepper flakes6 bay leaves1 ½ cups sliced fresh portobello mushrooms1 ½ cups sliced fresh Shitake mushrooms
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. In a bowl, combine tomato paste, minced garlic, salt & pepper, and 1 pinch cayenne. Remove from the oven and brush bones with the tomato mixture. Cover bones with sliced onions and garlic powder. Add a cup of water to the bottom of the pan to reduce burning of tomato mixture. Return to oven and roast for 30-45 minutes. Remove bones and non-crispy burned other stuff from roasting pan and place in a large stock pot plus the 6 qts water. Place the pan on the stove and deglaze with wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot with bones and water. Bring to just barely a simmer, covered, for 1 to 1-1/2 hours.
Alternate: You can also use soup bones or the bones from a prime rib. In such case, just put the bones into the water and boil for 1-1/2 hours with 2 cups port and 2 cans of tomato paste, then continue as below.
Finally: Add celery, green peppers, carrots, remaining onion, garlic, pepper corns, cayenne pepper, chipotle pepper, salt, pepper & bay leaves to stock pot. Cover and simmer for 1 more hour.
Add mushrooms, thyme and parsley to pot. Uncover and simmer for 2 more hours.
Allow to cool. Remove bones when cool. Remove large objects. Pour remaining stuff through strainer into large bowl so that nothing remains except pure liquid. Place bowl in refrigerator overnight to allow fat to congeal at top of bowl. Remove fat the next morning.
Pour 1 cup or 2 cups at a time into marked freezer bags. Freeze bags. When stock is needed for recipes, remove as many bags as needed and defrost.
Makes about 32 cups
Number of Servings: 32
Recipe submitted by SparkPeople user DRICE2.
Alternate: You can also use soup bones or the bones from a prime rib. In such case, just put the bones into the water and boil for 1-1/2 hours with 2 cups port and 2 cans of tomato paste, then continue as below.
Finally: Add celery, green peppers, carrots, remaining onion, garlic, pepper corns, cayenne pepper, chipotle pepper, salt, pepper & bay leaves to stock pot. Cover and simmer for 1 more hour.
Add mushrooms, thyme and parsley to pot. Uncover and simmer for 2 more hours.
Allow to cool. Remove bones when cool. Remove large objects. Pour remaining stuff through strainer into large bowl so that nothing remains except pure liquid. Place bowl in refrigerator overnight to allow fat to congeal at top of bowl. Remove fat the next morning.
Pour 1 cup or 2 cups at a time into marked freezer bags. Freeze bags. When stock is needed for recipes, remove as many bags as needed and defrost.
Makes about 32 cups
Number of Servings: 32
Recipe submitted by SparkPeople user DRICE2.
Nutritional Info Amount Per Serving
- Calories: 56.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 259.0 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.5 g
- Protein: 1.9 g
Member Reviews
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TRICIAN13
My beef stock is plainer: no tomato paste/sauce, no wine, no peppers (except peppercorns) and no salt (for no-sodium). A little more versatile and any/all can be added later. I also roast the veggies before adding to pot. If using rib bones, etc., break open the bones before putting in the pot. - 11/28/10